Classic Garlic Aioli Recipe

This is an egg-less Aioli (or Allioli) sauce. It is more typical of what you will find in Spain. Perfect for grilled salmon or on top of roasted potatoes.

It is not easy to get the garlic and olive oil emulsify properly. One of the keys is to grind the garlic and salt together into a fine paste first. Any chunks or garlic of salt to make the emulsification process harder. The second key is to add the olive oil very slowly - almost drop by drop.